Creamy Yellow Squash Soup

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Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. Even better, it’s all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it’s a tasty way to get some veggies into your family’s diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

Ingredients Needed for this Recipe

Scroll to the recipe card for ingredient quantities and detailed instructions.

• For sautéing: unsalted butter, sweet onion, garlic cloves
• For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
• For finishing: heavy cream, pepper (optional)

How to make yellow squash soup

Gather your ingredients.

Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Add squash, thyme, nutmeg, and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

Then add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes until the squash is softened.

Remove from heat and add contents to a blender. Blend until smooth.

Add in heavy cream. (Salt and pepper to taste)

Serve and enjoy.

How long does it keep?

This soup is great for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on medium heat, stirring occasionally, until heated through. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with a little cream, some freshly baked croutons, and a few fresh thyme leaves, and you are good to go. For a fuller meal, serve it with cornbread muffin or crusty bread.

Recipe Variations

This yellow squash soup is delicious as it is, but there are a few easy swaps you can make to suit your tastes.

• Make it vegetarian by using vegetable broth in place of chicken broth.
• Make it vegan by using a plant based cream.
• Use other herbs like parsley or rosemary.
• If you want to add in some extra veggies, carrots would be a great choice!

Recipe Notes and Tips

• Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
• An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
• Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
• You do not need to peel the squash for this recipe.

More Soup Recipes

• Fish Soup
• Carrot and Lentil Soup
• Beet Soup
• Cream of Mushroom Soup
• Creamy Cauliflower Soup
• Cream of Asparagus Soup
• Instant Pot Vegetable Soup

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

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